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Herb-Roasted Tilapia

Herb-Roasted Tilapia with Mustard Greens, Polenta, and Strawberry Vinaigrette

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Chef Liz presses tilapia fillets with fresh thyme leaves before a quick roast. The fish is paired with buttery polenta and sautéed mustard greens, which bring mild mustardy bite with all the texture we love. A strawberry jam and Champagne vinegar drizzle officially brings this to "you can't get this anywhere else" status.

  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

  • Calories 630
  • Protein 38g
  • Total Carb 49g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • thyme
    • 1/8 ounce
    • thyme
  • mustard greens
    • 8 ounces
    • mustard greens
  • shallot
    • 1
    • shallot
  • Champagne vinegar
    • 1/2 tablespoon
    • Champagne vinegar
  • strawberry preserves
    • 1/2 ounce
    • strawberry preserves
  • sliced almonds
    • 1 tablespoon
    • sliced almonds
  • tilapia
    • 10 ounces
    • tilapia
  • unsalted butter
    • 3 packets
    • unsalted butter
  • polenta
    • 1/2 cup
    • polenta
  • heavy cream
    • 2 ounces
    • heavy cream

What You’ll Need

  • canola oil
  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • aluminum foil
  • baking sheet
  • 8" medium pot


Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450ºF. Rinse all produce. Strip thyme leaves, discarding stems. Pat mustard greens dry with paper towel; roughly chop or tear leaves into bite-size pieces, discarding long stems. Peel shallot, halve, and thinly slice. In a small bowl, whisk together Champagne vinegar, strawberry preserves, and 2 teaspoons olive oil to combine. Set vinaigrette aside until ready to serve.

  2. Toast almonds

    Toast almonds

    Place almonds in a medium pan over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Transfer to a plate to cool. Reserve pan, off heat, for Step 4.

  3. Roast tilapia

    Roast tilapia

    Line a baking sheet with foil. Pat tilapia dry with paper towel and place on prepared baking sheet. Season all over with ½ teaspoon salt and pepper as desired, then drizzle over 2 teaspoons olive oil and rub in seasoning. Gently press thyme onto tops of fish. Roast until tilapia is opaque and cooked through, 7-9 minutes.

  4. Sauté mustard greens

    Sauté mustard greens

    While tilapia roasts, return pan from almonds to medium-high heat with 2 packets butter. When butter is foamy, add shallot and sauté, stirring, until softened, about 4 minutes. Add mustard greens and sauté until tender, 1-2 minutes more. Remove pan from heat. Season with ¼ teaspoon salt and pepper as desired.

  5. Cook polenta

    Cook polenta

    In a medium pot, bring 2 cups water to a near-boil over high heat (it should just be lightly bubbling). Whisk in polenta and ½ teaspoon salt until smooth. Reduce heat to medium low and cook, whisking constantly to prevent clumping, until thickened, about 1 minute. Remove pot from heat. Whisk in heavy cream and remaining butter, then taste and add salt and pepper as desired.

  6. Plate tilapia

    Plate tilapia

    Divide polenta between serving bowls. Using a slotted spoon to leave excess moisture behind, transfer mustard greens to bowls with polenta. Top with herb-roasted tilapia, drizzle over strawberry vinaigrette, and garnish with toasted almonds. Enjoy!

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